Bioavailability of corn gluten meal hydrolysates and their effects on the immune system
The bioavailability of food is central to human nutrition, health and wellbeing. Here, we tested the bioavailability of hydrolysed corn gluten meal using a protein efficiency ratio method, and then analysed differences in bodyweight, weight of organs, routine blood tests and histological sections. T...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2018-02-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201801-0001_bioavailability-of-corn-gluten-meal-hydrolysates-and-their-effects-on-the-immune-system.php |
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| author | Yuan-Qing HE Chao-Yue MA Ye PAN Li-Jing YIN Jie ZHOU Yuqing DUAN Haihui ZHANG Haile MA |
| author_facet | Yuan-Qing HE Chao-Yue MA Ye PAN Li-Jing YIN Jie ZHOU Yuqing DUAN Haihui ZHANG Haile MA |
| author_sort | Yuan-Qing HE |
| collection | DOAJ |
| description | The bioavailability of food is central to human nutrition, health and wellbeing. Here, we tested the bioavailability of hydrolysed corn gluten meal using a protein efficiency ratio method, and then analysed differences in bodyweight, weight of organs, routine blood tests and histological sections. The results indicate that the average protein intake of the hydrolysed corn gluten meal (HCGM) group was higher than that of the crude corn gluten meal (CCGM) group, and was associated with an increase in average bodyweight. The corrected protein efficiency ratios (PERs) of the HCGM and CCGM groups were 0.374 and 0.217, respectively; the corrected PER of the HCGM group was 1.72 times higher than that of the CCGM group. These results show that hydrolysis increased the bioavailability of corn gluten meal. Furthermore, there was a significant difference in organ weights (salivary gland P < 0.01; thymus gland P < 0.05; spleen P < 0.01) between the HCGM and CCGM groups. Finally, no inf lammatory cell infiltrates nor cell necrosis could be found in any of the histological sections. We speculate that hydrolysed protein preparations can improve immunity. |
| first_indexed | 2024-04-10T08:33:07Z |
| format | Article |
| id | doaj.art-c994c1bd5bb54164b39bfe5f5e5a807e |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:33:07Z |
| publishDate | 2018-02-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-c994c1bd5bb54164b39bfe5f5e5a807e2023-02-23T03:28:31ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172018-02-013611710.17221/30/2017-CJFScjf-201801-0001Bioavailability of corn gluten meal hydrolysates and their effects on the immune systemYuan-Qing HE0Chao-Yue MA1Ye PAN2Li-Jing YIN3Jie ZHOU4Yuqing DUAN5Haihui ZHANG6Haile MA7College of Food Science and Biological Engineering andCollege of Food Science and Biological Engineering andCollege of Food Science and Biological Engineering andLaboratory Animal Research Centre, Jiangsu University, Zhenjiang, ChinaLaboratory Animal Research Centre, Jiangsu University, Zhenjiang, ChinaCollege of Food Science and Biological Engineering andCollege of Food Science and Biological Engineering andCollege of Food Science and Biological Engineering andThe bioavailability of food is central to human nutrition, health and wellbeing. Here, we tested the bioavailability of hydrolysed corn gluten meal using a protein efficiency ratio method, and then analysed differences in bodyweight, weight of organs, routine blood tests and histological sections. The results indicate that the average protein intake of the hydrolysed corn gluten meal (HCGM) group was higher than that of the crude corn gluten meal (CCGM) group, and was associated with an increase in average bodyweight. The corrected protein efficiency ratios (PERs) of the HCGM and CCGM groups were 0.374 and 0.217, respectively; the corrected PER of the HCGM group was 1.72 times higher than that of the CCGM group. These results show that hydrolysis increased the bioavailability of corn gluten meal. Furthermore, there was a significant difference in organ weights (salivary gland P < 0.01; thymus gland P < 0.05; spleen P < 0.01) between the HCGM and CCGM groups. Finally, no inf lammatory cell infiltrates nor cell necrosis could be found in any of the histological sections. We speculate that hydrolysed protein preparations can improve immunity.https://cjfs.agriculturejournals.cz/artkey/cjf-201801-0001_bioavailability-of-corn-gluten-meal-hydrolysates-and-their-effects-on-the-immune-system.phpbioavailabilitycorn gluten mealhydrolysisimmune system change |
| spellingShingle | Yuan-Qing HE Chao-Yue MA Ye PAN Li-Jing YIN Jie ZHOU Yuqing DUAN Haihui ZHANG Haile MA Bioavailability of corn gluten meal hydrolysates and their effects on the immune system Czech Journal of Food Sciences bioavailability corn gluten meal hydrolysis immune system change |
| title | Bioavailability of corn gluten meal hydrolysates and their effects on the immune system |
| title_full | Bioavailability of corn gluten meal hydrolysates and their effects on the immune system |
| title_fullStr | Bioavailability of corn gluten meal hydrolysates and their effects on the immune system |
| title_full_unstemmed | Bioavailability of corn gluten meal hydrolysates and their effects on the immune system |
| title_short | Bioavailability of corn gluten meal hydrolysates and their effects on the immune system |
| title_sort | bioavailability of corn gluten meal hydrolysates and their effects on the immune system |
| topic | bioavailability corn gluten meal hydrolysis immune system change |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201801-0001_bioavailability-of-corn-gluten-meal-hydrolysates-and-their-effects-on-the-immune-system.php |
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